This recipe is one of my household’s favorites. When I make this I always double the recipe, and even doing that does not leave a lot of leftovers! This usually takes 15-20 minutes to make. I usually pair it with some rolls from the freezer section at the local grocery store. When seasoning, I usually add more cumin, to taste (I left it at 4 teaspoons, because I realize not everybody may like as much cumin as I do)!
Ingredients:
4 cups cooked shredded rotisserie chicken
6 cups chicken broth
2 (15-oz) cans pinto beans, drained
2 cups salsa verde (store-bought or homemade)
1 bag of corn
4 teaspoons of cumin (or more, to taste)
2 teaspoons chili pepper (or more, to taste)
1 teaspoons black pepper (or more, to taste)
1 teaspoons garlic (or more, to taste)
Directions:
Combine chicken broth, shredded chicken, beans, salsa and spices to a medium saucepan and heat over medium-high until the broth is boiling. Once it is boiling, reduce head and cover while it simmers for at least 15-20 minutes.
I hope you enjoy! Let me know if you have any questions. 😊
XOXO
Charlotte